2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Pumpkin is called the "orange doctor" for a reason. This "sun berry" is able to improve our health in a great way, if it is used correctly and prepared with it healthy and extremely tasty dishes. For example, such …
Cream soup with pumpkin and smoked fish
To prepare such a fragrant, slightly smoked soup, you will need a pound of any hot smoked fish, for example cod, pike, mackerel, whitefish or another, the same amount of pumpkin, two or three potatoes, one carrot, a couple of tomatoes, one onion, a glass of 10 percent cream, a teaspoon of pepper mixture, pumpkin or olive oil, salt.
The pumpkin needs to be peeled and seeds, cut into cubes its pulp. Also chop peeled potatoes, carrots and onions. Next, you need to blanch these vegetables in salted water for five minutes and put them on a sieve.
While the vegetables are blanching, you need to make a cross cut on the tomatoes and put them in boiling water for half a minute. Then quickly rinse on a sieve with cold water. Such "execution" is needed to easily remove the peel from the tomatoes. Now cut the tomatoes into four parts, remove the seeds from them, and chop the flesh finely.
Smoked fish must be cut, separated from bones and ridge. Cut the fish fillet into pieces. Grind blanched vegetables with tomatoes in a blender until puree. Vegetable puree with fish added to it, heat the cream until boiling in a saucepan over medium heat and immediately turn off the stove.
Now season the soup with butter, pepper (without interfering!). Cover, let stand a little. Everything, the most fragrant pumpkin soup can be served at the table. Place a piece of smoked fish in each serving bowl of soup.
Very Healthy Hearty Pumpkin and Goat Cheese Salad
For the salad you will need: a large can of beans (canned), 300-400 grams of pumpkin pulp, 150 grams of goat cheese, a couple of branches of marjoram and the same amount of thyme, a teaspoon of honey, a tablespoon of sweet mustard, 2-3 tablespoons of balsamic vinegar, olive oil first pressing, salt, ground pepper.
You need to bake the pumpkin for the salad. To do this, cut it into medium pieces, put them in any baking dish, lightly salt, chop the thyme and sprinkle it on the pumpkin, sprinkle the oil on the pumpkin. Bake the pumpkin for 20 minutes in the oven.
Make a salad dressing by mixing mustard, vinegar, pepper, salt, and olive oil. Throw the beans on a sieve. Let the juice drain from it. Put in a vase, pour over the dressing. Top with pumpkin and marjoram leaves. Stir the salad gently before serving. The salad is sprinkled with crumbled goat cheese just before the salad bowl hits the table.
Pumpkin and nut muffins
For sweet loose muffins with pumpkin, you will need pumpkin pulp of a hundred grams, one egg, half a glass of sugar, three tablespoons of vegetable oil, the same amount of sour cream, a handful of hazelnuts, a glass of flour, a teaspoon of baking powder.
Stir flour, baking powder and sugar together, separately mix sour cream, butter, chicken egg. Combine both mixtures. Chop the nuts with a cleaver, grate the pumpkin on a coarse grater. Add them to the dough. Grease muffin or muffin baking tins with butter and two-thirds of each batter in them. You need to bake muffins at 160-180 degrees for about half an hour.
Jam with pumpkin and lemon
Easy-to-make pumpkin jam will delight you on long cold winter evenings if you offer it to your household for evening tea.
For him you will need: a kilogram of prepared pumpkin pulp (without fibers, seeds and skin), a couple of lemons, six hundred grams of sugar and two or three pinches of cardamom.
Cut the pulp into small cubes (but do not grind too much), sprinkle them with sugar and let stand for two hours. Cut the lemons into small cubes together with the zest. Remove the bones from them. Add lemons to pumpkin, add cardamom as well. If it is in "boxes", then just crush three things there.
Put the saucepan on high heat, bring it to a boil, stirring occasionally, now turn the heat to low and cook the jam for literally twenty minutes, no more. Remove the cardamom from it if it was in boxes. Divide the hot jam into sterile jars. Do not close the lids yet. Let the jars cool down. As the lids cool, you can roll up or just cover with plastic ones and put the jars in the refrigerator.
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